Serves 4

3/4 cup (175 mL) yellow cornmeal
1/4 cup (50 mL) all-purpose flour
2 tsp (10 mL) salt, optional
1 tsp (5 mL) cayenne pepper
1/4 tsp (1 mL) garlic powder
1 lb (500 g) fresh U.S. Farm-Raised Catfish fillets
Vegetable oil for deep-frying
Sliced tomato and parsley sprigs for garnish

Mix cornmeal, flour, salt, if using, cayenne pepper and garlic powder in shallow dish or piece of wax paper. Dredge catfish fillets in flour mixture, shaking off excess.� Set aside on wax paper-lined baking sheet.

Fill a deep fryer or large, deep skillet half full with oil and heat to 350ºF (180ºC) on deep-frying thermometer. Arrange fillets in a single layer, two at a time, in hot oil and fry for 3-4 minutes on each side or until golden brown and fish flakes easily when tested with fork. Drain on paper towels.

Place fillets on serving plates and garnish with tomato slices and parsley.